Mimosa Macarons

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These Mimosa Macarons are made with champagne and orange ganache. The flavor is exactly like eating the popular brunch cocktail. If you like Mimosa cocktail, you will love these macarons. 

yellow macarons on the white plate and champagne on the background.

Why You”ll love this recipe

  • Filling made with a few ingredients and is dairy free.
  • It’s delicious way to enjoy popular cocktail in macarons version, like my Strawberry Champagne Macarons.
  • Macarons with this filling can be made ahead of time and stay in the freezer for up to 6 months.

Ingredients for recipe

 labeled ingredients on the table for this recipe.

How to make this recipe

Bake macaron shells. I used my basic French Meringue recipe. I also have online video lesson how to make macaron shells using NO REST method. To color these Mimosa Macarons I used yellow food coloring first, and then added a little of orange.

pipped yellow macaron shells on the baking silpat mat.

To make Champagne Reduction, in a small saucepan, bring 187 ml champagne to a boil over medium heat. Once boiling, reduce to low heat and allow to simmer until reduced to 100 gr (about ½ cup). This will take about 5- 10 minutes. Champagne will change color to yellow (this is normal).

small sauce pan with reduced champagne and bottle on the background.

Place white chocolate into tall glass or bowl. Immediately pour hot champagne reduction over white chocolate. Let it sit for about 1 minute. Mix with spatula. Add orange zest and orange juice. Emulsify ganache with immersion blender. 

white chocolate in the plastic cup with orange zest.
yellow liquid in the plastic cup.

Transfer ganache into flat container and cover with the plastic wrap “to contact”. Let ganache set in the refrigerator for 6-8 hours. Check for pipping consistency by pressing ganache with the finger. Ganache should be soft and easy to transfer.

ganache in flat square container.

How to assemble macarons

Transfer mimosa ganache into pipping bag with round pipping tip (Wilton 10 or 12). Pipe a generous amount of the ganache on the flat side of one macaron shell. Sandwich macaron with another shell. Make sure there are no ganache coming out from the sides.

Place filled macarons in airtight container in the refrigerator and let them mature for 12- 24 hours. This is important step! Do not skip it!

After 12-24 hours of maturing, bring macarons back to room temperature for 20-30 minutes before serving.

yellow macaron shells with ganache.

Expert Tips

  • use any brand of champagne. Do not use Prosecco.
  • good quality white chocolate will work better for ganache. Do not use chocolate chips.
  • use kitchen scale to measure all ingredients.
  • orange confit in the center will taste delicious with this ganache (totally optional).
  • add orange juice if you end up with less champagne reduction.
  • These Mimosa Macarons are perfect for Mother’s Day brunch or any other occasion! I love this flavor around Christmas time too. Citrus is great addition for ganaches when making macarons.

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Recipe FAQs

How to store?

Store macarons in the fridge in airtight container for 2-3 days.

Can I freeze macarons with this filling?

Yes, freeze macarons with this filling for up to 6 months.

Are these macarons gluten free?

Yes, these Mimosa Macarons are gluten free.

white bowl with yellow macarons on the table and bottle champagne on the background.

If you make these Mimosa Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!

yellow macarons on the white plate with champagne on the background.

Mimosa Macarons

Marina
These Mimosa Macarons are made with champagne and orange ganache. The flavor is exactly as popular brunch cocktail. 
5 from 5 votes
Prep Time 30 minutes
Cook Time 15 minutes
stabilizing ganache 8 hours
Total Time 8 hours 45 minutes
Course Dessert
Cuisine French
Servings 30 macarons
Calories 113 kcal

Equipment

  • 1 immersion blender
  • 1 small sauce pan
  • 1 rabber spatula
  • 1 stand mixer or electric hand mixer

Ingredients
  

Mimosa Ganache

  • 300 gr White chocolate
  • 100 gr Reduced champagne (187 ml bottle)
  • 1 Tablespoon Orange juice
  • 1 Tablespoon Orange zest

Macaron shells

  • 100 gr egg whites room temperature (from 3 large eggs)
  • 100 gr white granulated sugar (1/2 cup)
  • 120 gr almond flour (1 cup)
  • 150 gr powdered sugar (1 1/4 cup)

Instructions
 

How to make Mimosa Ganache

  • Place white chocolate into tall glass or bowl. 
  • Immediately pour hot champagne reduction over white chocolate. Let it sit for about 1 minute. Mix with spatula. 
  • Add orange zest and orange juice. Emulsify with hand blender. 
  • Transfer ganache into flat container and cover with plastic wrap “to contact”.  Let set in the refrigerator for 6-8 hours. 

How to make macaron shells

  • In the mixing bowl sift together almond flour and powdered sugar. Set aside. 
  • In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time.  Add red food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes. 
  • Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip. 
  • Pipe macaron shells on the baking mat. 
  • Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch. 
  • Bake macaron shells in the preheated oven to 275F (134C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven. 
  • Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size. 

How to assemble Mimosa Macarons

  • Transfer mimosa ganache into pipping bag with round pipping tip (Wilton 10 or 12). 
  • Pipe a generous amount of the ganache on the flat side of one macaron shell.
  • Sandwich macaron with another shell. 
  • Leave macarons in airtight container in the refrigerator and let them mature for 12-24 hours. 
  • After 12-24 hours of maturing, bring macarons back to room temperature 30 minutes before serving. 

Notes

Measure all ingredients using kitchen scale. 
Add orange juice if you end up with less reduced champagne after cooking  then recipe calls. 
Use immersion blender to make ganache. Do not skip this step. 
Macarons need to mature in the fridge before you can enjoy them. 
 

Nutrition

Serving: 1macaronCalories: 113kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 15mgPotassium: 39mgFiber: 0.5gSugar: 14gVitamin A: 5IUVitamin C: 1mgCalcium: 29mgIron: 0.2mg
Tried this recipe?Let us know how it was!
5 from 5 votes (5 ratings without comment)

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